Canning Peaches, Apricots, and Nectarines

Peaches, apricots, and nectarines are flavorsome fruits, and by canning them yourself you can save a lot of money. Prepare canned peaches, apricots, and nectarines using a light syrup so that you can enjoy the full flavor of the fruit.

Apricots make a sunny-flavored addition to winter meals. They make a great substitute for apples in an apple crisp recipe, too.

Canned Peaches, Apricots, and Nectarines

You follow the same steps and cooking times for all three of these luscious fruits. The only difference is in the prep step: Whereas you have to peel peaches, you leave the peel on apricots and nectarines. To make a sweeter canned fruit, use a medium syrup.

Preparation time: 15 minutes

Processing time: Pints, 25 minutes; quarts, 30 minutes

Yield: 8 pints or 4 quarts

10 pounds apricots or 10 pounds nectarines or 12 pounds peaches

Sugar syrup, light

Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions.

Keep the jars and lids hot.

Wash your fruit. Meanwhile, bring the sugar syrup to a boil.

To prepare peaches, peel them; then cut them in half and remove the pits. To prepare nectarines or apricots, simply cut them in half and remove the pits (leaving the peel on).

To make peaches easy to peel, blanch them to loosen the skin: Dip them in boiling water for 30 seconds and then dip them in cold water.